Moroccan-Style Couscous with Pomegranate
(1 vote)
(1 vote)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
533
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 538 mg | (13 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Couscous
- 400 milliliters boiling Salt water
- 1 red onion
- 50 grams Pine nuts
- 2 Tbsps chopped fresh parsley
- 1 pomegranate (seeds removed and reserved)
- ½ whole lemon (zested and juiced)
- 2 garlic cloves
- ½ tsp ground coriander
- 4 Tbsps olive oil
- 3 Tbsps White vinegar
- salt
- freshly ground pepper
Preparation steps
1.
Boiling salted water over the couscous and pour 5 min. Allow to swell. loosen the couscous with a fork and let cool.
2.
Peel, halve and thinly slice red onion.
3.
Peel garlic and chop finely. Everything passed along with couscous in a bowl. Pine nuts, pomegranate seeds among quantities.
4.
Season with coriander, parsley and lemon juice and season with salt and pepper. Add the oil and vinegar and mix with the couscous. Spoon into bowls and serve sprinkled with lemon zest.
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